Caribbean Style Alaska Halibut Salad

Yield: 4 servings

Preparation Time: 10 min; Cook Time: 15 min

Ingredients

Poaching Liquid:
2	cups	orange juice

1	cup	vegetable broth

1/4	cup	teriyaki sauce

1/4	cup	dark rum

1/2	cup	coconut cream

1/4	teaspoon	allspice

4		Alaska halibut fillets* (4 ounces each) fresh, thawed or frozen


Dressing:
1/2	cup	orange juice

1/4	cup	poaching broth

1/4	cup	rice vinegar

1/4	cup	olive oil

1 1/2	Tablespoons	coconut cream

		Salt to taste

		Pepper to taste

Salad:
8	cups	(about 6 ounces) salad greens

2		fresh mandarin oranges, sectioned or 1 can (12 ounce) mandarin oranges, drained

1	can	(8 ounce) pineapple chunks, drained


Garnish:
1		avocado, sliced

1/4	cup	chopped toasted nuts (macadamias, peanuts or almonds)

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories:	551
Calories From Fat:	279
Total Fat:	31g
Saturated Fat:	6g
Cholesterol:	36mg
Sodium:	345mg
Total Carbohydrates:	41g
Dietary Fiber:	7g
Protein:	29g

Nutritional data when prepared with Alaska halibut: 109mg calcium, and 670mg omega-3 fatty acids

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Poaching liquid:
In a large (12- inch) nonstick pan or stockpot, combine orange juice, broth, teriyaki sauce, rum, coconut cream and allspice. Bring to a simmer; cook 3 to 5 minutes.

Rinse any ice glaze from frozen Alaska halbut fillets under cold water.

Turn off heat and gently add halibut to liquid, skin side down. Return heat to a simmer.

Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let halibut rest 5 minutes or until seafood is opaque throughout. Reserve 1/4 cup poaching liquid.

Salad dressing:
Prepare dressing by whisking orange juice, poaching broth, rice vinegar, olive oil and coconut cream. Add salt and pepper to taste.

Salad:
Toss salad greens, mandarin oranges and pineapple with 3/4 cup dressing.

For each serving:
Arrange 2 cups salad greens on a plate. Top with a halibut fillet. Garnish with avocado slices and nuts; drizzle on an additional 1 tablespoon dressing.

*Recipe variation:
Substitute Alaska Cod, Pollock or Sole for the Alaska Halibut. Adjust cook time for fillet size if necessary.

Recipes and Images provided by Alaska Seafood

Be the first to comment on this recipe!

Add a Comment Login

Leppink's Food Centers Recipes

http://www.LeppinksFoodCenters.com/Recipes/Detail/7275/